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Grandma Ginger's Fish Casserole

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    Ingredients Jump to Instructions ↓

    1. 4 teaspoons extra-virgin olive oil, divided

    2. 1 medium onion, very thinly sliced

    3. 1/2 cup dry white wine

    4. 8 ounces Pacific cod (see Note) or tilapia, cut into 2 pieces 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried 1/4 teaspoon kosher salt

    5. 1/4 teaspoon freshly ground pepper

    6. 3/4 cup finely chopped whole-wheat country bread, (about 1 slice)

    7. 1/4 teaspoon paprika

    8. 1/4 teaspoon garlic powder

    9. 1/2 cup finely shredded Gruyere or Swiss cheese

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 400 degrees F.

    2. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add onion and cook, stirring often, until just starting to soften, 4 to 6 minutes. Add wine, increase heat to high and cook, stirring often, until the wine is slightly reduced, 2 to 4 minutes.

    3. Place fish on top of the onion and sprinkle with thyme, salt and pepper. Cover the pan tightly with foil; transfer to the oven and bake for 12 minutes.

    4. Toss the bread with the remaining 2 teaspoons oil, paprika and garlic powder in a small bowl. Uncover the fish; top with the bread mixture and cheese. Bake, uncovered, until the fish is just cooked through, 8 to 10 minutes. Tip: Note: Overfishing and trawling have drastically reduced the number of cod in the Atlantic Ocean and destroyed its sea floor. A better choice is Pacific cod (aka Alaska cod); it is more sustainably fished and has a larger, more stable populace (mbayaq.org/cr/seafoodwatch.asp).

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